Almond Flour Biscuits
These biscuits have slightly crisp edges and a rich, nutty flavor make them incredibly satisfying. They pair perfectly with eggs and bacon or serve as a hearty side for dinner.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 large bowl
- 1 pastry blender optional
- 1 Small bowl
- 1 medium spoon
- 1 Rolling Pin optional
- 1 biscuit cutter or drinking glass
- 1 baking sheet
- Cooking spray or parchment paper
Ingredients
- 2 cups almond flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup ice cold butter or dairy-free alternative butter, cut into cubes
- 2 large eggs beaten
- 1/4 cup sour cream OR 3 Tbsp. milk or almond milk
Instructions
- Preheat the oven to 375 degrees.
- Mix the dry ingredients in a large bowl.
- Add the cold, cubed butter and cut into the almond flour using a pastry blender or using your hands until the flour mixture seems like coarse crumbs.
- Mix the eggs and sour cream (or milk) in a separate bowl.
- Form a well in the center of the dry ingredients and pour in the wet ingredients.
- Using a spoon, gently spoon the dry ingredients over the wet ingredients in the middle and fold them together. The mixture should hold together enough to start kneading the dough.
- Knead the dough until it is smooth. If it seems sticky, add more almond flour a tablespoon at a time, until it is no longer sticky.
- Roll or pat out into a disk as thick as you like your biscuits, anywhere from a 1/2"-3/4".
- Cut out the biscuits using a biscuit cutter or a drinking glass.
- Place on a baking sheet sprayed with cooking spray or lined with parchment paper.
- Bake for 15 minutes until golden.
- Cool on the baking sheet.